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Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes.

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Lightly coat 12 fluted brioche molds (3 inches wide at top of molds) with cooking spray, and arrange evenly on 2 rimmed baking sheets, leaving at least 2 to 3 inches between molds.